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Chamchi bibimbap

Serves   1
Prep time: 20 mins
Cooking time: 20 mins

"This is my own version of a Korean recipe. I first ate bibimbap when I was living in Korea. I loved this dish and ate a lot of it! It is cheap, delicious and healthy."

  • Korean
  • Fish
  • Dinner



  • 1/2 cup short grain rice (white or brown)
  • 1 handful of bean sprouts
  • Salt
  • 1 tsp sesame oil
  • 1 tsp soy sauce
  • 1 small can of plain tuna, drained
  • 1/2 carrot
  • 4 thin cucumber slices
  • 1/2 sheet dried seaweed
  • 3 large cos lettuce leaves
  • Gochujang , Korean red pepper paste
  • 1 tsp sesame seeds (toasted)
  • Gochujang is spicy and should be added in small amounts.
  1. Cook the rice using a rice cooker or a pot, as directed on the back of the packet.
  2. While the rice is cooking, boil a small pot of water. Add the bean sprouts and a generous pinch of salt. Boil for 5 minutes, drain and set aside.
  3. Grate the carrot, cut the cucumber slices and the seaweed into thin strips and chop the lettuce roughly. Set aside in separate piles.
  4. When the rice is cooked, mix in the sesame oil and soy sauce and put it into a large serving bowl.
  5. Put the tuna in the centre of the rice and display the bean sprouts, carrot, cucumber, seaweed and lettuce around it.
  6. Sprinkle with sesame seeds and serve with red pepper paste.
  7. Last of all, mix it up and eat it.